I have been meaning to make this sauce for months. You know, I really don’t feel like the busiest person in the world. I work, I come home, I visit people, I do things. It seems pretty simple. It’s also enjoyable, overall. It’s just that, when I think about the things I intend to do, and the things that I have racked up on my list that I want to do, I am amazed at how little I actually get done sometimes.
Of course, ideas change over time as you bring them into fruition. You can leave an old Bon Appetit (with an excellent pasta sauce recipe in it) lying around for months and months, and you might just find yourself switching around a few things to your liking. Screw anchovies, let’s add parmesan for umami. Regular canned tomatoes can stay in place on that shelf, because we all know I’m going for the San Marzano variety. And let’s just say I went a little overboard with the additional crushed red pepper flakes when serving. See, I have noticed that sometimes, our tastes become more specific the longer we’ve had to think about them.
Just like this recipe waited for me to come back to it, so has a dream of mine that I have finally made room for. Friends, it is with great pleasure that I announce that I am going to be heading south for the summer to attend a yoga teacher certification program in Florida! This is something I have always wanted, and I woke up one day a few weeks ago and decided that I had waited long enough.
Six years ago, when I first started taking yoga, I thought about it. I even talked about it to a few special people. Then I quietly put it on my To Do list, where it kind of blossomed without my noticing. Years ago, when I wrote “Yoga Certification” on that list, I only knew I wanted to achieve it one day. But over time, I found there was a certain type of program I was looking for. Then I found it, and it sat there, stating specifically what I wanted, and where, and how much, for months. Sometimes, when it becomes that plain, simple, and obvious, you just have to go ahead and do it. So I’m doing it. Wish me luck! Cheers to making dreams come true, thanks to butter, fancy tomatoes, To Do lists, etc.
Spaghetti with Butter-Roasted Tomato Sauce
Adapted from Bon Appetit
1 28-oz can San Marzano tomatoes
8 cloves garlic, peeled and crushed
2 tbsp unsalted butter, cubed
2 tsp grated parmesan, plus more for serving
1/2 tsp crushed red pepper flakes, plus more for serving
salt and ground black pepper, to taste
12 oz spaghetti
Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, butter, parmesan, and red pepper flakes in an 8×8″ baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
DO AHEAD: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.